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Take a bite of this

Nov 12. 2018
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By The Nation

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Siwilai City Club at Central Embassy is introducing an all-new menu that blends local ingredients with a Western-style cooking experience, plus a new collaboration series with talented chefs and celebrated restaurants.

Laid out into sections from One Bites and Small Plates, to Bigger Plates and Communal Feast, the menu is designed to cater all levels of appetite, big and small groups alike. 

Diners can start with bite-sized snacks like Crab Cake Fritters,’a combination of crab meat from Chumphon, bechamel sauce and Northern chilli, completed with sprinkles of kaffir lime leaf powder, or the Fried Shrimp Paste from Trang with minced prawns, where the chef packs every element of shrimp paste relish in each bite. For small plates, try the Soft Shell Crab Salad – Chon Buri soft shells coated in chilli breadcrumbs, fried and served with local greens. 

And be prepared for Gai Yang 2018 inspired by the varieties of grilled chicken available in different parts of Thailand.

In the bigger plates section, the Braised Beef Cheek showcases Chef Pita’s Thai-influenced take on Western stew. Instead of braising Surin beef cheek with bay leaf, onion and black pepper, the chef does it with kaffir lime, galangal and ginger. The dish is served with corn sumac and tzatziki. Big groups can consider the Grilled 900g Dry-Aged T-Bone Steak, lushly grilled with beef fat and served with a grilled-eggplant relish. Diners can opt for house-made tom yum bread or turmeric rice.

For desserts, go for the Mango and Gianduja Chocolate Mousse Cake with its layers of feuilletine chocolate, sponge cake, gianduja, mango mousse and mango jelly, and served with longan honey, honeycomb, crushed Thai candy and citrus fruit. Sticky Date Pudding is another sweet option, an unusual cake covered in butterscotch sauce and topped with mascarpone and served with grass jelly and rosella poached pears. 

Besides the regular menu, Siwilai City Club’s culinary team will collaborate with a range of guest chefs. The first collaboration is with chef Chalee Kader from the Isaan nose-to-tail restaurant, 100 Mahaseth, resulting in two new dishes - Fermented Pork Ribs with Ginger and Garlic, and Cassia Leaves Curry with Hairy-Fruit Eggplant Relish. A few more signatures from 100 Mahaseth will also be featured on the menu, including Bone Marrow and Beef Tartare, Yum Chee, and Sai Ua Hot Dog. 

Find out more by calling (02) 160 5631 or visit


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